My Brother's 25th Birthday Celebration

Over the weekend, my family got together to celebrate my brother's 25th birthday. The birthday meal included chicken, beef tenderloin, fruit, caprese salad, purple rice salad and bread. It was a lovely meal. I made two desserts for the occasion: Flourless Chocolate Cake and Lemon Cake, both Martha Stewart recipes.

I loved the way both of these desserts turned out and it was fun to have a little variety in the dessert course. The chocolate cake was very rich and indulgent and the lemon cake was light and fun. I made Martha's recipes as instructed, but added my twist by making Raspberry Whipped Cream to top the chocolate cake and to frost in between the layers of the lemon cake.

To make the Raspberry Whipped Cream:
-In a large bowl, use an electric hand mixer to  beat 1 pint of heavy whipping cream until soft peaks form. Continue beating while gradually adding 1/2 c powdered sugar. Once you have whipped the cream to stiff peaks, beat in 1 package (6 oz) fresh raspberries until just incorporated. The cream should be a beautifully light pink color.

 I liberally frosted the top of the flourless chocolate cake and the garnished it with fresh raspberries and mint leaves. The cake recipe was great on its own, and a fabulous gluten-free dessert option, but the raspberry whipped cream really pushed it over the sinfully-delicious edge.

The raspberry whipped cream pulled double duty as the filling in the Lemon Cake. I  loved this recipe...lemon cakes glazed with lemon simple syrup, covered with lemon meringue frosting, and topped with candied lemon slices. The raspberry whipped cream added another flavor dimension and a touch of richness, and I loved the way it all worked together.

It was a wonderful evening overall, and a great way to celebrate the best big brother around!

-The Delicious Dabbler